Frosty Strawberry Soup

Kitchen Tested
  • Yield 6 servings

The fruit in this recipe makes it a great source of Vitamin C.

This wonderful soup is like enjoying a fruit smoothie in a bowl. Serve as a first course or a delightful lunch in hot weather.


1 quart fresh strawberries, or 1 (10-ounce) package frozen strawberries, thawed
1 cup orange juice
2 tablespoons instant tapioca
1 1/2 cups buttermilk
1/8 teaspoon ground cinnamon
1/2 cup sugar
1 tablespoon lemon juice


  1. Place berries in a food processor or blender with orange juice.  Blend until smooth.  In a saucpan, add tapioca to the strawberry puree.  Heat, stirring constantly, until mixture comes to full boil.  Cook 1 minute or until mixture thickens.  Remove from heat and add buttermilk, cinnamon, sugar and lemon juice.  Refrigerate until well chilled.




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